GRILLED DOUBLE DECKER SANDWICH ... an easy vegetarian sandwich recipe.

A double decker sandwich can be very filling. This is a simple recipe with readily available ingredients.

The potato and corn gives it volume and the yogurt pepper spread adds the delightful crunch.  The yogurt is also a very healthy and flavourful alternative to mayonnaise.

The use of the green chutney loads it with nutrients and also enriches the taste. The English Mustard and Ketchup also play their part.

https://www.youtube.com/watch?v=NunJpDLU_gc

GRILLED DOUBLE DECKER SANDWICH                                          makes 4 sandwiches

Ingredients:

Sandwich bread – 6 slices (you can use 3 brown and 3 white)

Butter (softened) – as required

Green Chutney – ¼ cup

Tomato Ketchup – ¼ cup

Cheese slices - 2

For the potato filling:

Potato – 2 medium (boiled and mashed)

Sweet corn kernels – ¼ cup

Chopped bell peppers – 2 tblsp

Garlic – 3 to 4 cloves (chopped finely)

Extra Virgin Olive Oil – 1 tblsp

English Mustard – 1 ½ tsp

Salt and Pepper – to taste

 

For the yogurt-bell pepper filling:

Hung Curd/Yogurt – ¼ cup heaped

Red Bell Pepper – ¼ (sliced)

Yellow Bell Pepper – ¼ (sliced)

Capsicum  – ¼ (sliced)

Cucumber – ¼ cup (sliced)

Salt and Pepper – to taste

Method:

1.    Potato Filling: Heat the olive oil in a pan. Add the finely chopped bell peppers and fry for a minute. Add in the corn and sauté the vegetables till the peppers release their aroma and the corn looks lightly fried. Now, add the garlic and cook briefly.

2.    Add the mashed potatoes, season with salt and pepper and mix everything together. Take off the heat and let it cool.

3.    Once cooled add in the mustard and mash up the filling again. Keep aside.

4.    Yogurt-bell pepper filling: Beat the  yogurt till light and smooth. Add the bell peppers, capsicum, cucumber, salt and pepper. Mix well and keep aside.

5.    Use 3 slices for making 2 sandwiches. So, butter 2 slices(top and bottom) on one side and one slice (middle) on both sides.

6.    To build the sandwich: Lay the bottom slice with buttered side up. Spread 1 tsp heaped green chutney over it. Add 1 tbsp of the yogurt-bell pepper filling over it and spread it to cover the slice.

7.    Now, take the slice that is buttered on both the sides. On one side spread green chutney. Place it over the yogurt spread with the chutney side facing down.

8.    Spread tomato ketchup on the other side. Add the potato filling and spread it over the ketchup side evenly. Place a cheese slice over it.

9.    Now, spread the buttered side of the top slice with ketchup and place it face down over the potato mixture.

10. Trim the edges and cut into two triangles. The sandwich can be had as it is.

11. Heat a grill pan and brush with butter or olive oil. Place the sandwiches into the pan  and cook till the grill marks appear. Turn over and cook the other side.

12. Serve with ketchup and fries.

­ ***Using brown and white bread makes for an interesting sandwich.

­ ***Layer the bread slices alternating brown and white.

­ ****Using only one type of bread works just fine too.

© Rinki’s Kitchen 2017